Angel Yeast Co-organizes 2nd International Yeast Protein Science and Technology Symposium
SHANGHAI, April 14, 2026 /PRNewswire/ — The 2nd International Symposium on yeast protein science and technology, co-organized by Angel Yeast (SH600298), took place on April 11, 2026 in Yichang, attracting a global audience of over 350 researchers and top executives. The symposium serves as a major platform for the alternative protein sector, bringing together stakeholders eager to accelerate innovation, enhance international collaboration, and support the development of more nutritious, healthier, and sustainable food systems, reflecting the growing role of yeast proteins in the global protein landscape.
Sun Baoguo and Chen Jian, both members of the Chinese Academy of Engineering (CAE), and Zhou Weibiao, a member of the Singapore National Academy of Sciences, delivered the keynote speeches. Mr. Sun noted that the global food technology landscape was evolving, and Asian research was now achieving international competitiveness. Mr. Chen emphasized that biofabrication could account for one-third of global manufacturing output and the success of this industry depended on sustainable strain production and production optimization. Drawing on Singapore’s experience, Mr. Zhou highlighted that geopolitical instability had heightened the need for food self-sufficiency, while identifying consumer acceptance as a major challenge for commercialization.
The three experts praised recent advances in yeast protein research and industrialization, calling yeast proteins an effective response to global challenges and “new productive forces” and “foods of the future.”
“Yeast proteins are undoubtedly an essential category,” said Mr. Zhou. “Our ultimate goal is to make it not just an ‘alternative’ anymore, but a staple for everyday consumers. This is a collective endeavor.”
One of the highlights of the meeting was the presentation of the white paper on yeast protein (Saccharomyces cerevisiae). This publication provides a consolidated and data-driven overview of the latest advances in nutritional science, clinical results, regulatory steps, and scalable manufacturing. This document presents microbial fermentation as a viable and long-term solution to address emerging protein supply challenges globally.
In addition, Angel Yeast launched two new yeast protein-based products: AngeoPro™ Hi90-A and S80-A. Hi90-A has a high protein content (88%) and provides a smooth mouthfeel and neutral taste profile, ideal for meeting the requirements of premium sports nutrition and specialized diets, while S80-A is fully water-soluble, targeting emerging and fast-growing segments such as ready-to-drink beverages and protein-enriched waters. Angel also introduced other new products, including yeast proteins with strong gelling properties and high leucine content.
The technical session provided a detailed overview of yeast protein research and its growing number of applications. The sessions highlighted its proven effectiveness in post-performance recovery in sports, attenuation of sarcopenia, protection of gastric mucosa, and modulation of the intestinal barrier. International representatives from the United States, the Netherlands, Belgium, India, and Israel presented the latest advances in yeast protein science and its cross-sector applications. During discussions, Manish Chauhan, co-founder of Arboreal, an India-based company that played a key role in introducing and promoting yeast protein in India, noted a growing consensus that yeast protein is evolving from an “alternative protein” to a “third protein” and is on the verge of becoming a mainstream protein.
The symposium also facilitated deal-making. Beijing University of Technology and Commerce formalized a joint research initiative with Angel Group, while five major national and international food brands signed strategic partnership agreements on the sidelines of the conference. An onsite exhibition showcased use cases of the AngeoPro range of yeast proteins, covering performance nutrition, healthy aging, functional foods, and staple food products. Following the event, participants visited Angel Yeast’s state-of-the-art manufacturing campus for a firsthand view of production capabilities on a commercial scale.
“This symposium is an important platform for the global community to exchange views, align on priorities, and drive common momentum,” said Xiong Tao, President of Angel Yeast. “We look forward to deepening our collaboration with experts, academics, and industrial partners to enhance technological development, share best practices, and accelerate the transition from research to commercialization. Through continuous scientific innovation, Angel Yeast is committed to supporting global food security and making superior nutrition accessible and affordable for all.”
Photo –Second International Symposium on Yeast Protein Science and Technology Concludes in Yichang
Photo – Official Release of White Paper on Yeast Protein (Saccharomyces cerevisiae)
Logo – Angel Yeast Logo
